Bacon Jam Recipe Pioneer Woman Food

BACON JAM RECIPE PIONEER WOMAN

Steps:

• Using a large Dutch oven or heavy-bottomed pot, cook bacon over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
• Then reduce the heat to medium and add the onion, shallot, and garlic to the rendered fat in the pot.
• Cook, stirring occasionally until the onions are completely softened, about 10 minutes.
• Add the bacon back to the pot, then the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice, and chili powder.
• Stir occasionally as you bring it to a simmer (cut down the heat if it's actually boiling) and cook until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail across the bottom of the pot, 1 to 1 1/2 hours.
• Remove the bacon mixture from the heat and allow it to cool for 15 minutes.
• Transfer the mixture to the bowl of a food processor using a slotted spoon, make sure to discard any excess fat.
• Pulse the bacon mixture until finely chopped, about five pulses, or to your desired consistency.
• If you plan to store the jam in the refrigerator, store it in a tight-fitting glass jar.
• Serve your Pioneer Woman Bacon Jam at room temperature.

HOMEMADE BACON JAM

Steps:

• Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove to a cutting board, reserving 2 tablespoons of the bacon fat in the skillet. Chop the bacon into small pieces, then put them back in the skillet.
• Put the bacon skillet over medium-high heat, add the brown sugar, molasses, honey, cider vinegar, sherry, garlic powder, mustard powder, shallots and garlic and bring the mixture to a slight boil. Reduce to a simmer and simmer until syrupy, 30 to 45 minutes. Let cool, then transfer to a canning jar and refrigerate. Enjoy within 2 days.

BACON JAM

Steps:

• Start with a large saute pan over medium heat. Add the olive oil and shallots, and cook until the shallots are slightly translucent and give off a nice fragrance, about 3 minutes. Add the brown sugar, honey and crushed red pepper; stir until well mixed. Now add the crumbled bacon, and stir. Turn the heat down to low, add the beer, and bring to a simmer.
• Cook, stirring occasionally, until the liquid has reduced by half and you have a shimmery, glossy mixture, about 2 hours.

BACON JAM HACKS RECIPE BY TASTY

Steps:

• Add the bacon to a cold large skillet. Turn the heat to medium and cook the bacon until crispy, 18-22 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, leaving the rendered bacon grease in the pan.
• Reduce the heat to low. Add the onion and garlic to the pan with the bacon fat. Slowly cook the onions and garlic, stirring occasionally, until completely softened and dark golden brown, 70-80 minutes.
• Add the apple cider vinegar to the pan and cook, stirring frequently, until the liquid is reduced by half, about 10 minutes. Add the brown sugar, maple syrup, cayenne, cumin, salt, pepper and stir to incorporate. Return the cooked bacon to the pan. Continue to stir until a jam-like consistency is reached, another 5 minutes.
• Let cool for 5-10 minutes, then transfer the mixture to a food processor and pulse until mostly smooth with a bit of texture, similar to pesto. Transfer to a glass bowl to cool completely, skimming any excess fat that rises to the top.
• Store the jam in an airtight container in the refrigerator for up to 4 weeks. Warm before serving, then use on toast, mac 'n' cheese, and more!
• Enjoy!

BACON JAM

Steps:

• Chop the bacon and cook until crisp.
• Remove bacon from the pot, drain on paper towels.
• Using a small ammount of the drippings saute onion and garlic 5 minutes until soft and golden.
• Return bacon to the pot and add remaining ingredients.
• Cook on medium heat about 1 half hour or until thickened to a jam like consistency.
• You can let it cool a bit and pulse in a food processor a couple of times for a finer texture.
• Store refrigerated for 1-2 weeks.

CHEF JOHN'S BACON JAM

Steps:

• Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
• Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
• Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
• Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

BACON JAM

Steps:

• Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
• Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
• Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.

BACON JAM

Steps:

• In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
• Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
• Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
• Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
• When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste like.
• Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.
• The possibilities are endless.
• Enjoy.

SLOW-COOKER BACON JAM

Steps:

• In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
• Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

BACON JAM

Steps:

• Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
• Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
• Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.